Today I had a wonderful experience; lunch with friends at one of Cambridge’s newest restaurants, Technique on the campus of the Le Cordon Bleu Culinary Institute, yes, the same Le Cordon Bleu that Julia Child graduated from in Paris.
Located in the historic Athenaeum Press building the restaurant is run entirely by students of the culinary institute. It is one huge gorgeously retrofitted room boasting floor to ceiling windows and exposed brick walls that give it a French bistro feel.
The open kitchen showed students hard at work chopping, slicing and dicing. Although the menu is a bit limited it offer some very good choices.
The lunch menu includes salads of romaine with bacon and bleu cheese or radiccio and endive with sherry poached apple. Appetizer choices ran the gamut from seared scallops with macomber turnip puree to mushroom and goat cheese tart. There are assorted sandwiches (that change frequently) and brick oven pizzas with roasted root vegetables.
We all chose the hot roasted chicken on ciabatta topped with celery root remoulade and house made potato chips. We all agreed that the tartness of the remoulade blended well with the tangy light BBQ sauce on the chicken. Desserts were the apple tarte tatin and housemade chocolate ice cream and they did not disappoint us. Believe me there were a lot of empty plates going back to the kitchen.
My next time there will be for dinner. Some of their prime entrees are sole en papillote with shemiji mushrooms, grilled pork chops with broccoli rabe, and grilled flat iron with pommes fondant and creamed spinach.
Technique is a great place to gather with friends for good food and it won’t break your budget. Prices range from $6 for salads, $9 for appetizers (which are large enough to have as a meal), $8 for sandwiches and entrees are $16 to $18.